It's so not healthy, but my NUT said it was fine as long as I limit to one 3oz serving per day. I did substitute half and half for heavy cream (fat free Greek yogurt mixed with fat free half and half also works) and I Can't Believe It's Not Butter for the unsalted butter. I will probably limit more when no longer on full liquids.

Ingredients

1 C. flour

1/4 lb. unsalted butter

2 1/2 quarts chicken stock

2 quarts heavy cream

1/2 lb. Brie cheese, peeled and cubed

1/2 Tbs. white pepper

1/4 tsp. red pepper

1 lb. lump crabmeat

Directions

To make the roux, melt butter and add flour, stir until well combined. Cook roux to desired color. Remove roux and allow to cool to room temperature. (A lighter color roux yields a lighter color Soup.)

Bring stock to cooking temperature and slowly add cream. Stir until fully combined. Reduce by 10%. Add the roux and stir gently to combine. Bring to a gentle boil; this will develop the roux. Reduce the temperature of the kettle when it begins to boil. Watch that it doesn't boil over. When thickened, add cheese and stir until fully melted. Texture should be smooth and well combined. Season with peppers and salt to taste. Gently fold in crabmeat.

If you are, like me, still on full liquids, blend the hell out of individual servings! Don't do the whole soup because soon you'll be able to have the delicious crab.

To add more Protein, powders?utm_source=BariatricPal&utm_medium=Affiliate&utm_campaign=CommentLink" target="_ad" data-id="1" >unjury unflavored disappeared in my individual 3 ox serving.

Final tip: it feels sinful to waste, so make yourself a 2.5 oz serving, in case 3 oz is too much. That way you don't get sick from that "last bite."

Yield: 10-12 generous servings. (For us, probably about 30 servings, lol!) It does freeze well. I am freezing some of mine in 4oz RubberMade containers, and taking the extras to a friend with a new baby.)

omg that sounds amazing!

DITTO! OMG that sounds great!!!!! THANKS FOR PASSING IT ALONG!

This looks amazing! It reminds me of a creamy shrimp dip I've made before. I'll have to dig it out & see how (or if) it needs modifying for post-op.

Omg, Brie and Crab, my two favorite things!!

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